Wednesday, April 11, 2007
Slow-Cooked Steak Fajitas
INGREDIENTS * 1 (1 1/2-pound) beef flank steak * 1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained * 1 jalapeno pepper, seeded and chopped* * 2 garlic cloves, minced * 1 teaspoon ground coriander * 1 teaspoon ground cumin * 1 teaspoon chili powder * 1/2 teaspoon salt * 1 medium onion, sliced * 1 medium green pepper, julienned * 1 medium sweet red pepper, julienned * 1 tablespoon minced fresh cilantro * 2 teaspoons cornstarch * 1 tablespoon water * 12 (6 inch) flour tortillas, warmed * 3/4 cup fat-free sour cream * 3/4 cup salsa DIRECTIONS 1. Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 7 hours. Add onion, peppers and cilantro. Cover and cook 1-2 hours longer or until meat is tender. 2. Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Add 1 tablespoon each sour cream and salsa. Fold bottom of tortilla over filling and roll up. |
Pollo Fajitas
INGREDIENTS ------------* 1 tablespoon Worcestershire sauce * 1 tablespoon cider vinegar * 1 tablespoon soy sauce * 1 teaspoon chili powde * 1 clove garlic, minced * 1 dash hot pepper sauce * 1 1/2 pounds boneless, skinless chicken thighs, cut into strips * 1 tablespoon vegetable oil * 1 onion, thinly sliced * 1 green bell pepper, sliced * 1/2 lemon, juiced DIRECTIONS 1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours. 2. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice. |
Monday, April 9, 2007
BAKED SMOKED HAM WITH MANGO
ingredients1 (10-pound) fully cooked bone-in smoked ham (shank end), room temperature4 medium onions, peeled and quartered 2 large or 3 medium ripe mangos, peeled, pitted, and cut into 1-inch cubes 1 cup mango or peach nectar or juice preparationArrange rack in bottom third of oven and preheat to 350°F.Trim any tough rind and fat from ham, leaving 1/4-inch-thick layer of fat. Transfer ham to roasting pan. Scatter onions and mangos around pan and pour nectar over ham. Cover pan tightly with foil and bake 2 hours. Remove foil, increase oven temperature to 400°F, and continue to bake, basting with pan juices occasionally, until ham is lightly browned and mangos and onions are very tender, 30 to 45 additional minutes. Transfer ham to carving board. Using slotted spoon, transfer mangos and onions to medium bowl and keep warm. Transfer pan juices to small saucepan and set over moderate heat. Simmer, uncovered, until slightly thickened and reduced, about 5 minutes. Slice ham and arrange on platter. Garnish with mangos and onions and serve, accompanied by pan juices. |
APPLE CREPES WITH CALVADOS BUTTER SAUCE
| ingredients Crepes 1 cup whole milk 1/2 cup cornstarch 1/4 cup all purpose flour 3 large eggs 3 tablespoons unsalted butter, melted 2 tablespoons sugar 1 tablespoon Calvados or other apple brandy 1 teaspoon vanilla extract 1/4 teaspoon coarse kosher salt Calvados butter sauce 6 tablespoons (3/4 stick) unsalted butter, room temperature 1/2 cup sugar 1/4 teaspoon coarse kosher salt 3 tablespoons Calvados or other apple brandy Apples 2 tablespoons (1/4 stick) unsalted butter 2 medium-size Golden Delicious apples, peeled, cored, cut into 1/2-inch cubes 3 tablespoons sugar 1/4 teaspoon coarse kosher salt 1/4 teaspoon ground cinnamon 2 tablespoons Calvados or other apple brandy preparation For crepes: Combine all ingredients in blender and blend until smooth. DO AHEAD Crepe batter can be made 1 day ahead. Cover and refrigerate. Reblend before using. Line plate with paper towel or parchment paper. Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat. Add 2 tablespoons batter to skillet; tilt and rotate skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared paper-towel-lined plate. Repeat with remaining batter, placing paper towel or parchment paper between crepes, making at least 18 crepes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. For calvados butter sauce: Using electric mixer, beat butter in medium bowl until well blended. Add sugar and coarse salt; beat until fluffy. Gradually beat in Calvados just until incorporated. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. For apples: Melt butter in heavy large skillet over medium heat. Add apples; sprinkle with sugar, coarse salt, and cinnamon. Sauté until apples are tender, about 3 minutes. Add Calvados and cook until most of liquid evaporates, about 2 minutes. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Preheat oven to 300°F. Place crepe stack (with paper towels between crepes) on rimmed baking sheet. Cover baking sheet with foil and seal at edges; warm in oven until crepes are heated through, about 20 minutes for cold crepes and 15 minutes for room-temperature crepes. Stir Calvados butter sauce in small saucepan over medium-low heat until melted and heated through. Rewarm apple mixture over medium heat, stirring occasionally, about 3 minutes. Place 1 crepe on plate, browned side down. Spoon 2 teaspoons Calvados sauce over crepe, then fold crepe into quarters. Repeat with remaining crepes and Calvados butter sauce, placing 3 crepes on each plate. Spoon apples over crepes on each. Spoon any remaining sauce over crepes and serve. |
Chicken Enchilada Soup
INGREDIENTS * 1 pound skinless, boneless chicken breast halves * 1 tablespoon vegetable oil * 1/2 cup diced onion * 1 clove garlic, minced * 1 quart chicken broth * 1 cup masa harina * 3 cups water, divided * 1 cup enchilada sauce * 2 cups shredded Cheddar cheese * 1 teaspoon salt * 1 teaspoon chili powder * 1/2 teaspoon ground cumin DIRECTIONS 1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside. 2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth. 3. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil. 4. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened. |
Sunday, April 8, 2007
Chili Burgers
Title: Chili Burgers Categories: Hamburgers Yield: 4 servings 1 lb Ground beef 1 md Ripe tomato, seeded and cut -into 1/4" dice 1/2 c Pitted black olives, chopped 1 t Finely minced garlic 1/2 t Dijon-style mustard 1 tb Chili powder 1/4 t Dried basil 1/4 t Dried oregano Finely grated zest of 1 -lemon 2 tb Chopped fresh dill or -parsley Salt to taste Freshly ground black pepper, -to taste 4 Toasted hamburger buns 1/3 c Sour cream, for garnish (opt) 3 Scallions (3" of green left -on), thinly sliced (for -garnish), (opt) While gorund turkey and ground lamb give new excitement to burgers, beef is still the meat of choice for Chili Burgers. (Use a light touch when mixing beef with other ingredients. If you overmix, the burgers will be too dense in texture.) Fresh lemon zest and dill add a bright flavor to the robust chili spices. Garnishes are optional, but it's fun to serve burgers with all of your favorite chili toppings. 1. Prepare hot coals for grilling. 2. Place beef in a bowl and mix well with the tomato, olives, garlic, mustard, chili powder, basil, oregano, lemon zest and dill. Season to taste with salt and pepper. Gently form the mixture into 4 patties. 3. Grill the burgers over hot coals, 3" from heat, for about 4 minutes per side for rare meat. 4. Serve immediately on buns. If desired, top with sour cream, sliced scallions and grated Monterey Jack cheese. Per serving (with sour cream, scallions and cheese garnishes): 401 calories, 17 grams fat, 110 milligrams cholesterol. ------------- |
Aloha Burgers
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 our pineapple slices 3/4 cup teriyaki sauce 1 pound ground beef 1 large sweet onion -- sliced 1 Tablespoon butter or margarine 4 lettuce leaves 4 onion or sesame seed buns, -- split and toasted 4 slices Swiss cheese 4 bacon strips -- cooked Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 Tablespoon in a resealable plastic bag. Add pineapple and rotate to coat; set aside. Shape beef into four patties; place in a 8" square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once. In a skillet, saut onion in butter until tender, about 5 minutes. Grill or broil burgers until no long pink. Place pineapple on grill or under broiler to heat through. Layer lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Replace tops; serve immediately. |
Yakitori - Skewered grilled chicken
Ingredients: * Chicken thighs: without bone and skin * Japanese leek (negi*), leek, or green onion * Soya sauce * Mirin* or sake* * Sugar * Honey or maple syrup * Small wooden spears * This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities. Mix together 4 tablespoons of soya sauce, 3 tablespoons of sugar, a little bit of honey or maple syrup, a little bit of mirin and water, and heat it up until it's homogenous. Cut the chicken thighs into about 3x2x2cm large pieces. Put the chicken pieces into the already prepared sauce, and let it stand for a while. # Put the chicken pieces into the already prepared sauce, and let it stand for a while. # Cut the leek or green onions in about 3 cm long pieces. Spear three or four pieces of chicken and some leek on each wooden stick. Grill them, or use the oven at 200 degrees celsius. (You may want to wrap the wooden sticks with aluminium foil; otherwise, they may burn off.) |
Chocolate Squeeshcake
Serves 8 Ingredients 12 vegan digestive, gingernut, bourbon, graham crackers or oat biscuits 25 g (1 oz) coconut oil 25 ml (1 fl oz) soya milk 250 g (8 oz) silken tofu/Chinese/Japanese smooth beancurd. 2 teaspoons of arrowroot 1 banana 4 tablespoons cocoa powder 150 ml (¼ pint) Maple syrup 2 tablespoons tahini 2 tablespoons raisins 1 tablespoon lime juice 3 tablespoons orange juice 2 teaspoons vanilla essence Pinch of sea salt Method 1. Crush the biscuits and pour into a small saucepan and heat gently with the coconut oil and the milk. Mix thoroughly and then press into the bottom of a 30 cm flan dish or 8 ovenproof ramekins. 2. Blend all the other ingredients together in a bowl with a hand blender. 3. Pour the mix ontop of the biscuit base and the cook in a preheated oven at 180°C (350°F) Gas Mark 4 for 45 minutes. 4. Allow to cool for 2 hours before serving. To serve: serve with a spoonful of ice cream and a drizzle of maple syrup. Decorate: Use crystallized ginger and nasturtium or serve on a dark plate and sprinkle sieved icing sugar over shapes ( eg spoon and fork) to leave shadows. ----------------- |